How To Make Boondi Ki Kadhi, Boondi ki Kadhi Recipe

Boondi ki kadhi -A delicious and easy to make kadhi from Uttar Pradesh and Punjab

Boondi ki kadhi is very easy to make yet taste awesome, it is the favourite kadhi of my family. Kadhi is made with gramflour/besan and there are numerous varieties of kadhi’s you can make with besan and yogurt. Each Indian state and families have their own version or favorite recipe of making kadhi.

The curry of each kadhi is made with besan and yogurt but the proportion of besan and yogurt differs in each recipe. Though there are few kadhi recipes which does not have yogurt at all like Sindhi kadhi and Bhatia style kadhi ,in these kadhi’s Tomato puree or kokum and imli is added for sourness instead of yogurt.

This boondi ki kadhi is very popular in my community and for all weddings and celebrations it is made and is also cooked regularly. Boondi Kadi, Mogar Daal and Rice is a very popular combination for lunch in Uttar Pradesh, Rajasthan and in my community. My grandmother and my mom always make besan boondi at home for making boondi ki kadhi but now as ready made boondi’s are easily available so I prefer to use that to make my work easier. You can make besan boondi at home or use the ready made available plain besan boondi ,as per your choice

How to Make Boondi Ki Kadhi

The recipe is quite simple to follow. You need sour yogurt and gram flour for making this kadhi. Mix yogurt and gram flour /besan properly ,using a hand blender makes the work easier. Then add enough water to adjust the consistency . Add chopped green chilies ,ginger and the spices and let it boil for about 45 minutes. First it looks thinner but after cooking it for about 45 minutes-1 hour it will thickens. Now add boondi and then the tempering. Just before serving add lemon juice and fresh coriander and enjoy hot kadhi with this Sookhi moong daal and steamed rice !

Instructions

Cook on high flame for approx. 6-7 minutes or till it start boiling, keep stirring.

When it start boiling then lower the flame and let it simmer for 35 minutes. Keep string in between.

Make Tempering – heat oil in a small bowl.when it become warm(I prefer to add tempering when the oil was just warm,then heat it further) add cumin and asafoetida ,when it start crackling add curry leaves,whole red chilies and cloves, when done add 1/2 t.s chili powder and pour on the boiling kadi.

Switch off the flame and add boondi,lemon juice and fresh coriander.

Cover the kadi for 5 minutes so that the boondi will soften and swell up and absorb the flavors.

Notes

Serving Suggestions – Serve Kadi with Boiled Rice and Chapatis or Pooris along with Mogar Daal

*Boondi's are fried drops of chickpea flour and are popular as a snack and a dessert in savory and sweet forms across India. The Boondi's used here are the savory type, also known as ‘Khara’ in some parts of India. They are easily available in all Indian grocery stores in all countries.

Im surely gonna make this in next 2 days need to set curd and then sour it up 😛 I had a question, you had added boondi as such, but can i 1st soak in water and remove the excess oil it holds?? since my parents r in restricted diet, I dont find heart to serve them such rich food. Im sure it will go well with roti 🙂

Thank you for posting the recipe, I have never had boondi kadi before, but love kadi. I will try it this weekend. And yes I happened to find your blog only today, there is something about the way you have named it that feels homely and safe 🙂

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!